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Orange Buttermilk Salad

Orange Buttermilk Salad

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Diane Blanchard Angell

A refreshing chilled salad with orange gelatin, pineapple, buttermilk, and whipped topping.

Ingredients {{adjustedServings}} servings

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Original recipe yields 10 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 203 kcal
  • 10%
  • Fat:
  • 6.1 g
  • 9%
  • Carbs:
  • 35.3g
  • 11%
  • Protein:
  • 3.4 g
  • 7%
  • Cholesterol:
  • 2 mg
  • < 1%
  • Sodium:
  • 100 mg
  • 4%

Based on a 2,000 calorie diet


  1. Mix pineapple and sugar together in a medium saucepan, and bring to a low boil, stirring occasionally. Stir in gelatin until completely dissolved, remove from heat, and cool to room temperature. Add buttermilk, and refrigerate 1 hour, or until partially set.
  2. Gently fold in whipped topping. Pour mixture into a lightly oiled gelatin mold. Refrigerate 8 hours, or until completely set.
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This is an excellent recipe. I use lowfat buttermilk to reduce the fat , omit the sugar and use sugarfree jello to cut the calories. I add 2 cans of drained mandarin oranges and occasionally change the flavor of the gelatin. My family loves it made with lime, lemon or pineapple also. YUMMY! No one suspects it is buttermilk giving it the rich texture and flavor.

Sarah Jo

I make this often, only substituting two cans of drained mandarin oranges. I call it Creamsicle Salad. I always get requests for the recipe. My dad fell in love with it and started making it for friends and family gatherings and all the people who try it fight over the leftovers! EDITED LATER: Oh. And I forgot. I add a bag of mini marshmallows, too.


Just for fun I poured mixture into empty orange halfs and garnished each top with 2 manderine orange slices and mint leaf.Makes nice individual servings when you have a large gathering!